Raspberry Coconut Banana Bread is a delicate little loaf made with fresh raspberries and it’s seriously SO good!
Y’all know how I love my sour dough baby… yes! I do. It makes everything just that much more better!! (I know that was totally not proper english at all) Hahaha.
If you don’t have sourdough start going in your kitchen then just replace it in the recipe with light sour cream- it’ll still produces a moist and delicate loaf but I’m telling you (begging, actually!) to get a starter going. You’ll love it.
It’s not hard at all to take care of… here’s a good sourdough started recipe from King Arthur Flour with some awesome tips and tricks for taking care of it. It needs a little bit of love in the form of flour and water a couple times a week if it lives out of the fridge. If you keep it in the fridge then once a week will do it!
I gotta admit it’s hard eat just one slice of this Raspberry Coconut Banana Bread… so be sure and share the love with your family and friends when you make it!
Share the love and the calories 🙂
Much love and Peace~
Raspberry Coconut Banana Bread
- 1/2 cup butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 1 1/2 teaspoon vanilla
- 1 cup fresh sourdough start or light sour cream- room temperature
- 2 overripe bananas mashed (approx 1 cup)
- 2 cups flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup fresh raspberries
- 1/2 cup shredded sweetened coconut
- Preheat oven 350 degrees F.
- Coat 9x5 pan with cooking spray; set aside.
- In a large mixing bowl cream butter.
- Add sugars and cream 3-4 minutes until light and fluffy.
- Add egg; mix 2 minutes.
- Add vanilla, sourdough start or sour cream, and mashed banana; mix to incorporate.
- In a separate bowl combine flour, sea salt, and baking soda; use a whisk to combine.
- Add flour mixture all at once to wet ingredients; mix until 80% incorporated.
- Add coconut and raspberries; gently mix with spatula to distribute.
- Do not over mix- a few lumps are okay.
- Evenly spread batter into prepared pan.
- Bake 45-60 minutes until a toothpick inserted in the center removes clean.
- If at 45 minutes the top of the loaf looks very browned, set a piece of foil over the top to protect over browning. ( I needed to do this)
- Cool on rack for 10 minutes, turn out and complete cooling.